Name: Green Beans with Corn (B
Ingredients: 2 1/2 qt RESERVED LIQUID; 3/4 lb BACON;SLICED FZ; 9 15/16 lb CORN CREAM #10; 19 lb BEANS GREEN #10; 1 lb ONIONS DRY; 3/4 ts PEPPER RED GROUND

Aren’t the most popular mission trips the ones that take us far from our own neighborhood? Russia is easy; our own neighborhood is a constant challenge. Has anyone consistently had the boldness and clarity of Jesus in testifying about the gospel? Never. Has anyone consistently avoided the fear of man in evangelism? Certainly not. There is a “foolishness” inherent in the message of the cross. The clear proclamation of the gospel does not make us look good. It doesn’t make us popular.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			100	Servings

INGREDIENTS

2 1/2	qt	RESERVED LIQUID
3/4	lb	BACON;SLICED FZ
9 15/16	lb	CORN CREAM #10
19	lb	BEANS GREEN #10
1	lb	ONIONS DRY
3/4	ts	PEPPER RED GROUND

INSTRUCTIONS

1.  COOK BACON UNTIL PARTIALLY DONE.  DRAIN FAT; SET ASIDE EQUAL AMOUNT
BACON FAT FOR USE IN STEP 2.  SET ASIDE BACON FOR USE IN STEP 4.
2.  SAUTE' ONIONS IN BACON FAT UNTIL TENDER.  SET ASIDE FOR USE IN STEP 4.
3.  DRAIN BEANS.  RESERVE EQUAL AMOUNT LIQUID.
4.  COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN.
COVER; CONTINUE COOKING 15 MINUTES.  ADD RESERVED LIQUID.
5.  SERVE WITH COOKING LIQUID (POT LIQUID).
  NOTE:
1.  IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED
ONIONS.
2.  IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
3.  IN STEP 5, 1-NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: Q03901
SERVING SIZE: 1/2 CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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“Your life will have a purpose with the Saviour.”